Under North Carolina law, individuals must be 21 years old to purchase, attempt to purchase, possess, or consume alcoholic beverages.
Enjoy curated sake flights that allow you to compare and contrast different grades and styles. Each flight is designed to highlight the unique attributes of our aged sakes, providing a comprehensive tasting experience, or embark on a guided tasting journey through our different grades of premium sake, each with its own distinct character and flavor profile. Our knowledgeable staff will guide you through the nuances of each variety, from Junmai to Junmai Daiginjo, and beyond.
The exact origins of sake are not clear, but it is believed that rice cultivation began around 300 BC. Early sake production likely started shortly thereafter, with primitive methods involving chewing rice to convert starches into fermentable sugars.
Court and Shrine Production: Sake brewing became more organized during this period, with production taking place in the Imperial Court and at Shinto shrines. The brewing process was still rudimentary but began to formalize.
Aristocratic and Temple Brewing: Sake brewing techniques improved, and production spread to the aristocracy and Buddhist temples. Morohaku, the first clear sake, was developed during this time, signifying a major advancement in brewing techniques.
Expansion of Breweries: The number of sake breweries, known as kura, increased significantly. Technological advances, such as the introduction of pasteurization and the use of kōji mold (Aspergillus oryzae), which converts rice starch into fermentable sugars, improved the quality and consistency of sake.
Golden Age: This period is considered the golden age of sake brewing, with sake becoming widely popular across all social classes. Regional specialties began to emerge, and new brewing methods were developed, including the production of nigori-zake, an unfiltered cloudy sake.
Artisanal Revival and Global Popularity: In recent decades, there has been a resurgence of interest in traditional, artisanal sake brewing methods. Sake has gained international recognition, with breweries emerging outside Japan and sake being appreciated globally. Modern sake production balances ancient techniques with contemporary innovations, ensuring high-quality and diverse products.
Modernization and Regulation: The introduction of Western brewing techniques and scientific methods significantly improved sake production. The government imposed heavy taxes on sake production, leading to stricter regulations and a decline in the number of small breweries.
After World War II, sake production became more industrialized, with large breweries dominating the market. The establishment of the National Research Institute of Brewing helped standardize and improve the quality of sake.
In the modern era, sake brewing underwent significant technological advancements. Precision equipment allowed for better control over the brewing process, from rice polishing to fermentation. Automated systems and laboratory analysis ensured consistency and quality. The brewing process became more refined, with detailed steps including rice polishing, steaming, kōji making, yeast starter preparation, and multi-stage fermentation. This period also saw the rise of the craft sake movement, with small, artisanal breweries experimenting with unique flavors and traditional methods.
In the contemporary era, sake brewing continues to evolve with a strong emphasis on innovation and sustainability. Breweries are increasingly integrating artificial intelligence and data analytics to optimize the brewing process and enhance flavor profiles. The industry has embraced globalization, with sake becoming a staple in international cuisine and gaining popularity in diverse markets. Educational initiatives and sake tourism have flourished, with more people visiting breweries and participating in tastings and workshops.
